CN105420109A - Natural compound microbial agent and method for producing Pixian-county chili bean sauce - Google Patents
Natural compound microbial agent and method for producing Pixian-county chili bean sauce Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
Abstract
The invention relates to a natural compound microbial agent and a method for producing Pixian-county chili bean sauce. The natural compound microbial agent is prepared in the mode that broad-bean-starter-made sweet bean filter liquor is inoculated into a culture medium. The culture medium is prepared from wheat flour, starter-bean powder, glucose, sodium chloride, rapeseed oil and drinking water in proportion at high temperature according to steps, and the sweet bean filter liquor is inoculated after the culturing medium is cooled. The method for producing the Pixian-county chili bean sauce includes the steps that the natural compound microbial agent and salt water are prepared into inoculation salt water, starter beans and the inoculation salt water are mixed to be fermented into sweet beans, fermented chili particles and the sweet beans are put into a tank and blended, overturning, sunning and exposing are carried out for 1.5-36 months, and the Pixian-county chili bean sauce is obtained. The natural compound microbial agent and the method completely conform to the production technology and the production concept of traditional Pixian-county chili bean sauce, the ratio of the adopted natural compound microbial agent is complex and diverse, the produced Pixian-county chili bean sauce is good in flavor, and agent propagation expanding is low in cost, convenient and short in period. The production fermentation period of the sweet beans can be shortened to 25 days, and fermentation efficiency is greatly improved.
Description
Technical field
The present invention relates to pure natural complex micro organism fungicide preparation method, and utilize pure natural complex micro organism fungicide to produce the method for bean paste.
Background technology
Bean paste is Pixian County, Sichuan Province special product, adopts broad bean, fresh capsicum, flour, salt etc. to be got by making method, is seasoning good merchantable brand conventional in the taste recipe of river.
The traditional manufacturing technique of (traditional) bean paste comprises following part:
(1) making of capsicum embryo:
By red pepper stalk, clean, mix salt, grating, then pit entry fermentation, fermented to obtain capsicum embryo.
(2) making of bent bean cotyledon:
Broad bean is selected, shelling, then soaks, and admixes wheat-flour, meter Qu, cultivates and makes bent bean cotyledon.
(3) more bent bean cotyledon is added salt solution pit entry fermentation, obtain sweet bean cotyledon.
(4) the last making of bean paste:
The capsicum embryo made and the sweet bean cotyledon made are put into cylinder (pond), and mix is even, stirs, shines, reveals, through the time of more than 3 months, complete the bean paste of high-quality through what be interrupted.
The characteristic that the bean paste of high-quality has " look reddish brown is, glossy, sauce ester fragrant, delicious peppery ", adopts unique traditional special process, with high-quality red pepper for main raw material makes capsicum embryo through salt marsh; Broad bean koji, fermentation make sweet bean cotyledon for more than 6 months; The capsicum embryo in proportion sweet bean cotyledon of mix enters cylinder and turns over, shines, reveals, and lasts and brewages maturation in more than three months.
As can be seen from the above, although the bean paste local flavor of high-quality is solely beautiful, but need to get through very long fermented soy, because the making method used time is oversize, so there is many drawbacks for the manufacturer of batch production bean paste, mainly comprise: 1, occupied ground is excessive, in production sweet bean cotyledon (sweet bean cotyledon also claims sweet lobe) process, bent lobe ferments the fermentation that usually will last more than 6 months for sweet lobe by existing conventional art, and this just needs a large amount of places to place the sweet bean cotyledon in fermenting process.2, take a large amount of production capital, cause burden to enterprise's turnover, enterprise needs a large amount of funds to use on starting material, and this part fund will could transform sale for a long time, causes larger cost of possession to enterprise.3, greatly, recruitment quantity is many for equipment and instrument occupancy, because a large amount of sweet bean cotyledons ferments slowly, needs to prepare more fermentation pond and instrument, and needs more staff to come monitor fermentation process and maintenance, cause its wine brewing property high.
In order to solve the problem, in recent years, occur that some bean paste brewing methods improved are to shorten brewing time.
Patent 2010101582961 provides the new technology that fast-ripenin produced by a kind of bean cotyledon, and this technology adopts beans beans Mucor, rice beans root and beans biological bacteria composition compound ferment, then compound ferment is used for koji.In this kind of method, its compound ferment comes from the complex ferment microbial inoculum chosen and forms through artificial culture, and the complex ferment microbial inoculum that this mode the obtains ferment effect natural from bean paste is different, cannot obtain the bean paste of high-quality.
Patent 2013104917104 provides a kind of broad bean paste and energy-conservation brewing method thereof, and this kind of method is different from traditional bean paste brewing method, the non-bean paste of the product brewed.
Patent 200710011519X provides the after-ripening method of a kind of Sichuan broad bean paste, adopts and mixing of materials is evenly dropped in heat preservation tank; Be warming up to 60 ± 5 DEG C, be incubated 3 ~ 4 days, greatly accelerate the After-ripening of broad bean paste.This method is in the industry cycle called heat-preservation fermentation method, and by temperature control quick fermentation, the maximum shortcoming of this kind of method is exactly the bean paste of the high-quality that cannot obtain the very long fermentation of low temperature.
In addition, also disclose a lot of bean paste making method, but the subject matter existed in these methods is, 1, mainly to start with research from the method making bent lobe, the production of what but the bean paste production cycle was the longest is sweet lobe, reduce the Production Time of bent lobe, also little on whole production cycle impact.Outside the pond of 2, bent lobe, yeasting enters pond secondary fermentation from bent lobe and becomes the high salt concentration water surrounding of sweet lobe subprocess completely different, so ferment when bent lobe makes, good microorganism is in the high salt concentration water surrounding after entering pond, naturally be not suitable for its growth, bent lobe pit entry fermentation cannot be shortened thus and become the sweet lobe time.Therefore the production cycle of sweet lobe is long.
In addition, also there are some techniques that some are studied for sweet lobe of later stage pit entry fermentation specially, some are mainly provided to adapt to the microorganism of pit entry fermentation, in this way, the matter of time of sweet lobe fermentation can be solved, this quasi-microorganism is all that inventor passes through to choose in national mushroom storehouse and then expands numerous technique by a series of bacterial classification and get, and the microorganism obtained by these class methods can provide very large help on the pit entry fermentation time.Because bean paste is in very long production process, in the process of especially sweet lobe of later stage pit entry fermentation, the microbial environment in pond is very complicated, the microbe species not count enable produced.After deliberation, existing thousands of kinds that find at present, certainly also have the microorganism of much still not knowing, so huge microbe species and quantity constitute the simply fantastic delicious food of bean paste.And with choosing the method processing bean paste of bacterial classification from national fungi preservation storehouse, the limited microbe species that in bean paste, quantity is relatively many can only be chosen, most microbe species natural fermented obtained for bean paste cannot be included, this high-quality bean paste local flavor just making the bean paste processed by this kind of method to reach to ferment through very long pure natural at all.
Therefore, in fact also do not have significantly to shorten bean paste very long Production Time at present, meet again the making method of the very long pure natural fermented flavour required by high-quality bean paste completely.
Summary of the invention
In order to solve the problem, the invention provides a kind of natural complex micro organism fungicide, and adopt this kind of natural complex micro organism fungicide to produce the method for bean paste.Being intended to the fabrication cycle by significantly shortening sweet lobe, to shorten the production cycle of bean paste, ensureing the pure natural fermentation quality of bean paste simultaneously.
The natural complex micro organism fungicide of one provided by the invention, cultivated obtained by following process:
(1), bacterial classification is selected: adopt broad bean Koji fermentation sweet lobe of 8 months ~ 14 months, get its filtrate, be bacterial classification.
(2), substratum is made: get wheat-flour 30 grams ~ 50 grams; Bent 30 ~ 50 grams, lobe powder; Glucose 15 grams ~ 25 grams; 30 grams ~ 50 grams, sodium-chlor; Refined rapeseed oil 0.5 milliliter ~ 1.5 milliliters; Tap water, boiling water are some, for subsequent use.
Wheat-flour, bent lobe powder, 50 milliliters ~ 200 milliliters tap water are dropped in reactor and mix thoroughly; And then add 800 ml waters and boiled; Add the glucose of above-mentioned metering, sodium-chlor, refined rapeseed oil continue to mix thoroughly, and heated and boiled 20 minutes ~ 30 minutes, slightly add again in boiling water to reactor after cooling and make material total amount be 1000 milliliters, be cooled to 35 DEG C ~ 40 DEG C with relief material in reactor, obtained substratum, for subsequent use.
(3), inoculation: when substratum is cooled to 35 DEG C ~ 40 DEG C, the bacterial classification of access step (1), obtains nutrient solution; Described bacterial classification access amount is greater than 0.5% of nutrient solution cumulative volume.
(4), cultivate: controlled by postvaccinal culture-liquid temp at 25 DEG C ~ 35 DEG C, at interval of the 0.5h that ventilates after 0.5h, air flow is 200L/min ~ 300L/min; Cultivate 48h ~ 72h and namely obtain natural complex micro organism fungicide.
The natural complex micro organism fungicide of one as above, is specially, and when selecting bacterial classification, chooses that look reddish brown is, glossy, sweet lobe of sauce ester look, lobe grain delicious and crisp.
The natural complex micro organism fungicide of one as above, is specially, and chooses particle diameter and cross 80 object wheat-flours when making substratum; Particle diameter crosses the bent lobe powder of 80 orders.
The natural complex micro organism fungicide of one as above, further illustrate into, make substratum time, can adopt sucrose replace glucose.
The natural complex micro organism fungicide of one as above, is specially, and in seeded process, inoculum size is between 0.5% ~ 5% of nutrient solution volume.
The method utilizing natural complex micro organism fungicide to produce bean paste provided by the invention, step is as follows:
(1), capsicum unstrained spirits is made: select bright red hot pepper through stalk, clean, mix salt, grating, salt adding pit entry fermentation after mixing, obtain capsicum embryo.
(2), make bent lobe: broad bean admixes wheat-flour after selected, shelling, immersion, and inoculate aspergillus oryzae cultivation, make bent lobe.
(3), sweet lobe is made: the proportions of the natural complex micro organism fungicide of claim 1 gained and 14 ~ 20Be ' salt solution 1:500 ~ 1000 in mass ratio must be inoculated salt solution.
Enter pond after being mixed with inoculation salt solution by bent lobe and carry out temperature controlled fermentation, during fermentation, product temperature control is between 30 DEG C ~ 40 DEG C, and fermentation time is 25 days ~ 50 days, namely makes sweet lobe.
(4), by capsicum unstrained spirits and sweet lobe enter pond mix, through turning over, shining, reveal 1.5 ~ 36 months, obtain bean paste.
Utilizing natural complex micro organism fungicide to produce the method for bean paste as above, be specially, is 15% ~ 20% of capsicum quality making the salt added in the process of capsicum unstrained spirits.
Beneficial effect of the present invention:
1. the natural complex micro organism fungicide that the present invention produces bean paste meets production technique and the theory of traditional bean paste completely.
2. the artificial complex micro organism fungicide of comparing prior art production bean paste is relatively single.The natural complex micro organism fungicide that the present invention produces bean paste than artificial composite fungus agent composition and proportioning more complicated various, better, human consumer Geng Yi accepts the rich taste of bean paste of production.
3. to expand numerous cost low for microbial inoculum, convenient, do not need special equipment, reagent and be familiar with the professional and technical personnel of fermentation.
4. microbial inoculum expansion numerous cycle is short, prepares microbial inoculum expand the usual 48h ~ 72h of numerous rear use from first time.And the bacterial classification of known mass rearing and method need time of more growing.
5. utilize natural complex micro organism fungicide to carry out the fermentation of bean paste, under the prerequisite keeping traditional bean paste characteristic, the production fermentation period of its sweet bean cotyledon (sweet lobe) can foreshorten to 25 days, significantly improves the efficiency of fermentation.Traditional fermentation period is usually 6 months to about 1 year time.
6. the bean paste produced with this technological method and traditional method compare, and after testing and compare, its amino-acid nitrogen and total amino acid and local flavor all significantly do not change, and quality meets the requirement of standard GB/T/T20560 ~ 2006 all completely.
Embodiment
Embodiment one:
The natural complex micro organism fungicide formula of the production bean paste that the present embodiment provides and production method:
1. select bacterial classification: adopt broad bean Koji fermentation sweet lobe of 8 months, get its filtered juice when sweet lobe chosen has " look reddish brown, glossy, sauce ester look, lobe grain delicious and crisp ", be bacterial classification.Along with the prolongation of depositing fermentation time, the quality of sweet lobe of acquisition is relatively better, and the bacterial classification getting its filtered juice can be abundanter, and the rich taste of product of production can be better.
2. the formula of substratum: getting particle diameter is 80 object wheat-flour 30 grams, gets 30 grams, the bent lobe powder for the production of bean paste, requires that particle diameter is similarly 80 orders, and 80 milliliters, the tap water adding a small amount of room temperature stirs, to prewet to wheat-flour and bent lobe powder.Then add 800 ml waters boiled, then add glucose 15 grams, 30 grams, sodium-chlor and refined rapeseed oil 0.5 milliliter, continue stirring and evenly mixing, and heated and boiled 20 minutes, slightly supply again after cooling boiled after tap water to 1000 milliliter, be cooled to 35 DEG C for subsequent use.
3. inoculate: when substratum is cooled to about 35 DEG C, access step bacterial classification 1., obtains nutrient solution; Described bacterial classification access amount is 0.5% of nutrient solution volume.(about inoculum size: inoculum size is larger, it is relatively shorter that bacterial classification expands numerous time.Usual inoculum size is between 0.5% ~ 5%, and inoculum size is higher also passable, just increases sowing quantity.)
4. cultivate: controlled by postvaccinal culture-liquid temp at 25 DEG C, at interval of the 0.5h that ventilates after 0.5h, air flow is 200L/min; Cultivate 72h and obtain natural complex micro organism fungicide.
The making method flow process of producing bean paste with the natural complex micro organism fungicide that said process obtains is as follows:
1, the making of capsicum unstrained spirits:
Bright red hot pepper through stalk, clean, mix salt, grating, the edible salt be finally added to containing capsicum quality 15% mixes pit entry fermentation, makes capsicum embryo.
2, the making of bent lobe
Broad bean trembles wheat-flour after selected, shelling, immersion, and technique inoculation aspergillus oryzae (Shanghai makes 3.042) is cultivated routinely, makes bent lobe.
3, bent lobe is through fermentation, makes sweet lobe
By the proportions of natural complex micro organism fungicide of the present invention and 14Be ' salt solution 1:500 in mass ratio, then natural complex micro organism fungicide of the present invention is added in 14Be ' salt solution and become inoculation salt solution.
Bent lobe step 2. prepared enters pond after mixing according to a certain percentage with described inoculation salt solution and carries out temperature controlled fermentation.It should be noted that, the bean paste moisture content of different size requires different, and bent lobe requires to determine according to the moisture content of different size bean paste with the ratio of inoculation salt solution.During fermentation, product temperature control is between 30 DEG C, and fermentation time is 50 days, namely makes sweet lobe.
4, bean paste
Sweet lobe that capsicum unstrained spirits step 1 made and step 3 make enters pond mix, and its lobe content requirement of the bean paste of different size is different, and sweet lobe is determined according to the specific requirement of different size bean paste with the ratio of capsicum unstrained spirits.Enter Chi Houjing to turn over, shine, reveal 3 months, certainly, its time of turning over, shining, reveal requirement of the bean paste of different size is different, under normal circumstances, same bean cotyledon its turn over, shine, time of revealing is longer, its quality is relative with local flavor can be better, determines according to the specific requirement of different size bean paste.By above-mentioned steps namely made look chilli oil profit, sauce aromatic strongly fragrant, taste is mellow, lobe grain is crisp, peppery and not dry, aftertaste is long, do not need to add the bean paste of any additive.
Embodiment two:
1. bacterial classification is selected: adopt broad bean Koji fermentation sweet lobe of 12 months to get its filtered juice, be bacterial classification.
2. the formula of substratum: getting particle diameter is 80 object wheat-flour 40 grams, gets 40 grams, the bent lobe powder for the production of bean paste, requires that particle diameter is similarly 80 orders, and water 100 milli adding a small amount of room temperature stirs, to prewet to wheat-flour and bent lobe powder.Then by boiled for 800 ml waters, then add sucrose 20 grams, 40 grams, sodium-chlor and refined rapeseed oil 1 milliliter, continue stirring and evenly mixing, and heated and boiled 25 minutes, slightly supply again after cooling boiled after tap water to 1000 milliliter, be cooled to 35 DEG C for subsequent use.
3. inoculate: when substratum is cooled to 35 DEG C, the bacterial classification of access step 1, obtains nutrient solution; Bacterial classification access amount is 2.5% of nutrient solution volume.
4. cultivate: controlled by postvaccinal culture-liquid temp at 25 DEG C, at interval of the 0.5h that ventilates after 0.5h, air flow is 200L/min ~ 300L/min; Cultivate 60h and obtain natural complex micro organism fungicide.
The making method flow process of producing bean paste with the natural complex micro organism fungicide that said process obtains is as follows:
1, the making of capsicum unstrained spirits:
Bright red hot pepper through stalk, clean, mix salt, grating, the edible salt be finally added to containing capsicum quality 15% mixes pit entry fermentation, makes capsicum embryo.
2, the making of bent lobe
Broad bean trembles wheat-flour after selected, shelling, immersion, and technique inoculation aspergillus oryzae (Shanghai makes 3.042) is cultivated routinely, makes bent lobe.
3, bent lobe is through fermentation, makes sweet lobe
By the proportions of natural complex micro organism fungicide of the present invention and 20Be ' salt solution 1:750 in mass ratio, then natural complex micro organism fungicide of the present invention is added in 20Be ' salt solution and become inoculation salt solution.
Bent lobe step 2. prepared enters pond after mixing according to a certain percentage with described inoculation salt solution and carries out temperature controlled fermentation, the bean paste moisture content of different size requires different, and bent lobe requires to determine according to the moisture content of different size bean paste with the ratio of inoculation salt solution.During fermentation, product temperature control is at about 35 DEG C, and fermentation time is 40 days, namely makes sweet lobe.
4, bean paste
Sweet lobe that capsicum unstrained spirits step 1 made and step 3 make enters pond mix.Enter Chi Houjing to turn over, shine, reveal 3 months.Namely made look chilli oil profit, sauce aromatic strongly fragrant, taste is mellow, lobe grain is crisp, peppery and not dry, aftertaste is long, do not need to add the bean paste of any additive.
Embodiment three:
1. bacterial classification is selected: adopt broad bean Koji fermentation sweet lobe of 18 months to get its filtered juice, be bacterial classification.
2. the formula of substratum: getting particle diameter is 80 object wheat-flour 50 grams, gets 50 grams, the bent lobe powder for the production of bean paste, requires that particle diameter is similarly 80 orders, and 180 milliliters, the water adding a small amount of room temperature stirs, to prewet to wheat-flour and bent lobe powder.Then by boiled for 800 ml waters, then add sucrose 25 grams, 50 grams, sodium-chlor and refined rapeseed oil 1.5 milliliters, continue stirring and evenly mixing, and heated and boiled 30 minutes, slightly supply again after cooling boiled after tap water to 1000 milliliter, be cooled to 40 DEG C for subsequent use.
3. inoculate: when substratum is cooled to 40 DEG C, the bacterial classification of access step 1, obtains nutrient solution; Bacterial classification access amount is 5% of nutrient solution volume.
4. cultivate: controlled by postvaccinal culture-liquid temp at 35 DEG C, at interval of the 0.5h that ventilates after 0.5h, air flow is 200L/min ~ 300L/min; Cultivate 48h and obtain natural complex micro organism fungicide.
The making method flow process of producing bean paste with the natural complex micro organism fungicide that said process obtains is as follows:
1, the making of capsicum unstrained spirits:
Bright red hot pepper through stalk, clean, mix salt, grating, the edible salt be finally added to containing capsicum quality 20% mixes pit entry fermentation, makes capsicum embryo.
2, the making of bent lobe
Broad bean trembles wheat-flour after selected, shelling, immersion, and technique inoculation aspergillus oryzae (Shanghai makes 3.042) is cultivated routinely, makes bent lobe.
3, bent lobe is through fermentation, makes sweet lobe
By the proportions of natural complex micro organism fungicide of the present invention and 14Be ' salt solution 1:1000 in mass ratio, then natural complex micro organism fungicide of the present invention is added in 14Be ' salt solution and become inoculation salt solution.
Bent lobe step 2 prepared enters pond after mixing according to a certain percentage with described inoculation salt solution and carries out temperature controlled fermentation, and during fermentation, product temperature control is between 38 DEG C ~ 40 DEG C, and fermentation time is 25 days, namely makes sweet lobe.
4, bean paste
Sweet lobe that capsicum unstrained spirits step 1 made and step 3 make enters pond mix.Enter Chi Houjing to turn over, shine, reveal 3 months.Namely bean paste is made.
The bean paste that aforesaid method is produced, under the prerequisite keeping traditional bean paste characteristic, significantly reduces the production cycle.Utilize natural complex micro organism fungicide to carry out the fermentation of bean paste, sweet lobe fermentation period is minimum foreshortens to 25 days for it, has increased substantially the efficiency of fermentation.Traditional sweet lobe fermentation period is usually 6 months to about 1 year time.The bean paste produced with aforesaid method and traditional method compare, and after testing, quality meets the requirement of standard GB/T/T20560 ~ 2006 all completely, and its amino-acid nitrogen and total amino acid and local flavor all significantly do not change.
The bean paste (other conditions are identical) that the bean cotyledon produced by the method for the inventive method embodiment one, example two, example three is produced with traditional zymotic technique (sweet 8 months lobe spontaneous fermentation cycles), its amino-acid nitrogen of product produced and total amino acid and local flavor are not all significantly distinguished, and all indexs all meet the requirement (existing by as follows for part index number example table) of standard GB/T/T20560 ~ 2006.
Final product quality of the present invention is below provided to detect summary:
As can be seen from above-mentioned contrast, its amino-acid nitrogen of bean paste that the present invention and traditional zymotic technique are produced and total amino acid and local flavor are not all significantly distinguished.
Above-mentioned is exemplifying explanation, does not represent scope.
Claims (7)
1. a natural complex micro organism fungicide, cultivated obtained by following process:
(1), bacterial classification is selected: adopt broad bean Koji fermentation sweet lobe of 8 months ~ 18 months, get its filtrate, be bacterial classification;
(2), substratum is made: get wheat-flour 30 grams ~ 50 grams; Bent 30 ~ 50 grams, lobe powder; Glucose 15 grams ~ 25 grams; 30 grams ~ 50 grams, sodium-chlor; Refined rapeseed oil 0.5 milliliter ~ 1.5 milliliters; Tap water (or tap water), boiling water are some; For subsequent use;
Wheat-flour, bent lobe powder, 50 milliliters ~ 200 milliliters tap water are dropped in reactor and mix thoroughly; And then add 800 ml waters and boiled; Add the glucose of above-mentioned metering, sodium-chlor, refined rapeseed oil continue to mix thoroughly, and heated and boiled 20 minutes ~ 30 minutes, slightly add boiling water (just opened or opened) after cooling again in reactor, material total amount is made to be 1000 milliliters, 35 DEG C ~ 40 DEG C are naturally cooled to relief material in reactor, be substratum, for subsequent use;
(3), inoculate: the bacterial classification accessing step (1) in substratum, becomes postvaccinal nutrient solution; Described bacterial classification access amount is greater than 0.5% of nutrient solution cumulative volume;
(4), cultivate: controlled by postvaccinal culture-liquid temp at 25 DEG C ~ 35 DEG C, at interval of the 0.5h that ventilates after 0.5h, air flow is 200L/min ~ 300L/min; Cultivate 48h ~ 72h and namely obtain natural complex micro organism fungicide.
2. a kind of natural complex micro organism fungicide as claimed in claim 1, is characterized in that, when selecting bacterial classification, chooses that look reddish brown is, glossy, sweet lobe of sauce ester look, lobe grain delicious and crisp.
3. a kind of natural complex micro organism fungicide as claimed in claim 1, is characterized in that, chooses particle diameter and cross 80 object wheat-flours when making substratum; Particle diameter crosses the bent lobe powder of 80 orders.
4. a kind of natural complex micro organism fungicide as claimed in claim 1, is characterized in that, in seeded process, inoculum size is between 0.5% ~ 5% of nutrient solution volume.
5. a kind of natural complex micro organism fungicide as claimed in claim 1, is characterized in that, when making substratum, sucrose can be adopted to replace glucose.
6. utilize natural complex micro organism fungicide to produce the method for bean paste, step is as follows:
(1), capsicum unstrained spirits is made: select bright red hot pepper through stalk, clean, mix salt, grating, salt adding pit entry fermentation after mixing, obtain capsicum embryo;
(2), make bent lobe: broad bean admixes wheat-flour after selected, shelling, immersion, and inoculate aspergillus oryzae cultivation, make bent lobe;
(3), sweet lobe is made: the proportions of the natural complex micro organism fungicide of claim 1 gained and 14 ~ 20Be ' salt solution 1:500 ~ 1000 in mass ratio must be inoculated salt solution;
Enter pond after being mixed with inoculation salt solution by bent lobe and carry out temperature controlled fermentation, during fermentation, product temperature control is between 30 DEG C ~ 40 DEG C, and fermentation time is 25 days ~ 50 days, namely makes sweet lobe;
(4), by capsicum unstrained spirits and sweet lobe enter pond mix, through turning over, shining, reveal 1.5 ~ 36 months, obtain bean paste.
7. utilizing natural complex micro organism fungicide to produce the method for bean paste as claimed in claim 5, it is characterized in that, is 15% ~ 20% of capsicum quality making the salt added in the process of capsicum unstrained spirits.
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| CN106360360A (en) * | 2016-08-26 | 2017-02-01 | 四川省食品发酵工业研究设计院 | Fermentation technology of novel thick broad-bean sauce special for seasoning |
| CN106666417A (en) * | 2017-02-17 | 2017-05-17 | 四川省食品发酵工业研究设计院 | Chilli bean sauce mixing and fast fermentation process |
| CN106901187A (en) * | 2017-01-20 | 2017-06-30 | 天津科技大学 | A kind of fermentation method for producing of broad bean chilli paste |
| CN107981212A (en) * | 2017-12-14 | 2018-05-04 | 四川大学 | A kind of preparation method of special leaven production capsicum bean cotyledon |
| CN107981214A (en) * | 2017-12-14 | 2018-05-04 | 四川省丹丹郫县豆瓣集团股份有限公司 | A kind of spicy fresh green pepper bean cotyledon and preparation method thereof |
| CN109820146A (en) * | 2019-01-22 | 2019-05-31 | 四川省资阳市临江寺豆瓣有限公司 | A kind of bean cotyledon preparation method |
| CN111406896A (en) * | 2020-04-30 | 2020-07-14 | 四川大学 | Preparation method of Pi county bean cotyledon with accurate and efficient ligustrazine enrichment function |
| CN115281312A (en) * | 2022-08-02 | 2022-11-04 | 四川省郫县豆瓣股份有限公司 | Brewing method of Pi county broad bean paste and product |
| CN115336714A (en) * | 2022-08-25 | 2022-11-15 | 四川饭扫光食品集团股份有限公司 | Sweet petal, preparation method and application |
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